Printable Recipe
Korean Steamed Eggs (Ttukbaegi Gyeranjjim)
Soft and fluffy Korean steamed eggs cooked gently with green onion and savoury chicken broth or fish-sauce water.
Prep time
PT5M
Cook time
PT13M
Yield
2-4
Ingredients
4
Steps
7
Filed under: korean, eggs, steamed, side dish, high protein, under 30 minutes.
Source channel: Maangchi
Key ingredients
to 5 large eggs, green onion, chopped, salted chicken broth, or 1 cup water mixed with 4 teaspoons fish sauce, toasted sesame oil.
Ingredients
- 4 to 5 large eggs
- 1 green onion, chopped
- 1 cup salted chicken broth, or 1 cup water mixed with 4 teaspoons fish sauce
- 2 teaspoons toasted sesame oil
Method
- Combine the eggs, chopped green onion and salted chicken broth in a 3-cup earthenware pot or small heavy-bottomed saucepan.
- If using water instead of broth, mix 1 cup water with 4 teaspoons fish sauce before adding it.
- Whisk the mixture thoroughly with a fork or whisk.
- Cover the pot with a dome-shaped heat-safe ceramic or stainless-steel bowl.
- Cook over medium-low heat for 12 to 13 minutes in an earthenware pot, or about 8 to 10 minutes in a stainless-steel saucepan.
- When steam escapes and liquid begins to drip down the sides, carefully remove the cover.
- Drizzle with toasted sesame oil and serve immediately with rice.